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Whole Wheat Linguine with Arugula and Edamame

Quick Facts

Sweet soybeans partner perfectly with pungent dark greens and garlic. Add whole wheat linguine and you get a dish packed with flavor and fiber.

Ingredients

2 cups shelled edamame

8 oz whole wheat linguine or farro

1 Tbs extra-virgin olive oil, divided

2 cloves garlic, minced

8 cups coarsely chopped arugula

salt and freshly ground pepper

1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

Cook the edamame in boiling salted water until they are crisp-tender, 3 minutes. Remove them to a bowl with a slotted spoon.

Add the pasta to the same water, and cook according to package directions. Drain it in a colander, drizzle with 1/2 teaspoon of the oil, and set it aside.

In a large, nonstick skillet, heat the remaining oil over medium-high heat. Add the garlic and cook 15 seconds. Mix in the arugula, coating it with the oil, and cook until wilted, 2 minutes. Mix in the edamame and remove the pan from the heat. Add the drained pasta, stirring until it is warmed through, and season to taste with salt and pepper.

Divide the pasta and vegetables among 4 shallow pasta bowls or dinner plates, and top with equal amounts of the cheese. Serve hot or at room temperature.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.